Menus
Appetizers
Lariat Lodge partners with local vendors to source fresh, high-quality ingredients. Harvest Moon provides our burger and sandwich buns. Raquelitas provides our tortillas which are fresh fried in house daily. Cosmic Greens provides us with fresh produce.
Made from scratch soft pretzel using Shepherd’s Grain flour which promotes and supports American regenerative farming, topped with sea salt flakes, and served with beer cheese.
Wontons filled with cream cheese, bacon, and jalapenos. Served with root beer BBQ sauce.
House smoked wings topped in our proprietary poultry rub. Served with your choice of two dipping sauces. Wing Sauces: Ranch, Applewood-Smoked Bleu Cheese, Buffalo, Carolina Mustard, Alabama White, Root Beer BBQ. Extra sauce +$1
Crispy corn tortilla chips smothered with beer cheese and topped
with house smoked pulled pork, Root Beer BBQ, diced tomato,
diced red onion, candied jalapenos, and creamy coleslaw.
Crispy French fries topped with white cheddar cheese curds,
cremini mushroom demi-glace, and scallion.
Deviled eggs topped with rye whiskey pickled mustard seeds, bacon, and smoked paprika flake.
Lodge Podge Red Chili queso topped with scallions and served with tortilla chips.
Green chili queso topped with scallions and served with tortilla chips.
Smooth whipped feta blended with roasted beets, topped with olive oil, black salt flakes, pistachio crumble, and blonde pea shoots from Cosmic Greens. Served on grilled sourdough baguette with a charred lemon.
Crispy French fries topped with Lodge Podge Red Chili, cheddar cheese, and scallions.
Crispy French fries topped with green chili, cheddar cheese, and scallions.
6 Jumbo tater tots filled with cheddar cheese, bacon, and chive.
Served with a side of ranch dressing
Creamy Great Northern bean hummus blended with fire-roasted corn, ancho pepper, guajillo pepper, and a touch of chipotle for a deep, smoky-sweet finish. Finished with extra virgin olive oil, crumbled feta, and fresh micro cilantro. Served with grilled pita.
Soup & Salad
Tartar, Lodge Sauce, Garlic Aioli, Tzatziki, Chipotle Aioli, Beer Mustard
Buffalo, Carolina Mustard, Alabama White, Root Beer BBQ
Our award-winning Lodge Podge Chili, scratch-made with ground pork loin, steak, roasted New Mexico red chilis, Anaheim peppers, roasted tomatoes, and beans. Topped with cheddar cheese, scallions, and hot honey cornbread croutons.
$9 / Cup
Scratch made green chili topped with cheddar cheese and scallions.
$7/Cup
Crisp romaine tossed with house-made Caesar dressing topped with shaved parmesan, and cheesy garlic croutons.
Roasted shaved Brussels sprouts and toasted kale dressed in Poppyseed vinaigrette. Topped with bacon, candied walnuts, dried Italian peaches, and feta. Served warm.
Crisp romaine lettuce topped with ancho lime crema, roasted Anaheim chiles, roasted corn, diced tomato, queso fresco, avocado, crispy wonton strips, and micro cilantro from our friends at Cosmic Greens.
Tri-colored quinoa tossed with crisp radish and cucumber, peppery arugula, and marinated Northern white beans, then finished with fresh mint, candied peaches, feta cheese, and a bright champagne vinaigrette. Topped with Angry Elk Amber Ale–pickled onions.
Heritage lettuce greens tossed in champagne vinaigrette, topped with roasted golden beets, applewood-smoked bleu cheese crumbles, pistachio, pickled red onions, and fried balsamic beet straws.
Crisp romaine lettuce topped with chopped pepperoni and salami, pepperoncini, tomato, red onion, mozzarella, kalamata olives, and cheesy garlic croutons. Choice of dressing. Dressings: Ranch, Caesar, Oil & Vinegar, Applewood Smoked Blue Cheese, Poppy Seed Vinaigrette, Champagne Vinaigrette
Heritage lettuce greens dressed with house-made green goddess topped with sunflower seeds, Peruvian sweety drop peppers, fried balsamic beet straws, and cheesy garlic croutons.
Crisp romaine lettuce topped with tomato, red onion, cucumber, and cheesy garlic croutons. Served with your choice of dressing.
Dressings: Ranch, Applewood-Smoked Bleu Cheese, Caesar, Oil & Vinegar, Green Goddess, Ancho Lime Crema, Poppy Seed Vinaigrette, Champagne Vinaigrette
Sandwiches & Wraps
***All of our fryers are 100% Beef Tallow for a deeper, richer flavor***
+$3: Mashed Potatoes, Sweet Potato Tots, Sautéed Brussels Sprouts
+$5: Caesar Salad, Lodge Salad, Basic Salad, Mac & Cheese, Red Chili
Slow-roasted beef shaved thin and soaked in Italian au jus, piled into a locally sourced steamed Harvest Moon hoagie and topped with roasted sweet peppers and hot giardiniera.
Make it a Hot Italian Combo for +$2 (add a spicy Italian sausage link).
Marinated shaved chicken thighs topped with feta cheese, shredded iceberg lettuce, cucumber, tomato, red onion, and herbed yogurt sauce wrapped in a warm pita.
Chopped pepperoni and salami mixed with tomatoes, red onions, shredded iceberg lettuce, pepperoncini, kalamata olives, mozzarella, and champagne vinaigrette. Nestled in a Harvest Moon hoagie with mayonnaise.
Marinated shaved lamb leg topped with feta cheese, shredded lettuce, cucumber, tomato, red onion, and tzatziki sauce wrapped in a warm pita.
House-brined corned beef topped with Lodge sauce, sauerkraut, and Swiss cheese on locally sourced Harvest Moon marble rye bread.
Choice of grilled or crispy chicken, crisp romaine lettuce, applewood-smoked bleu cheese dressing, Buffalo sauce, cheddar cheese, diced tomato, and diced red onion wrapped in a locally sourced Raquelitas spinach herb tortilla.
Available as a salad upon request.
Choice of grilled or crispy chicken, crisp romaine lettuce, scratch-made Caesar dressing, and shaved parmesan wrapped in a locally sourced Raquelitas spinach herb tortilla.
House-smoked pulled pork using our proprietary Brew Pub Rub seasoning topped with creamy slaw, dill pickles, and choice of BBQ sauce on a locally sourced Harvest Moon onion bun. BBQ Sauces: Carolina Mustard, Alabama White, Root Beer BBQ
Crispy fried chicken breast topped with pepper jack cheese, our house Angry Elk hot sauce, chipotle aioli, dill pickle, shredded lettuce, and tomato on a locally sourced Harvest Moon brioche bun.
Slow braised birria beef topped with chipotle aioli, pepper jack, onion, and cilantro on a locally sourced Harvest Moon hoagie. Served with birria consommé to dip.
House-made, hand-cranked hot Italian sausage link topped with melted Pepper Jack cheese, roasted Anaheim chili, sweet peppers, house-made beer mustard, and diced yellow onions. Served on a locally sourced Harvest Moon hoagie.
Deep fried shrimp ribbons on a Harvest Moon hoagie roll with shredded iceberg lettuce, tomato, and Debbie’s pickles. Drizzled with a house-made remoulade.
Hand battered Red Bird chicken thigh coated in Cap’n Crunch breading topped with mayo, Debbie’s pickles, and a pickled slaw of mango, Napa cabbage, and serrano. Served on a Harvest Moon brioche bun.
Candied bacon topped with candied jalapeños, shredded iceberg lettuce, tomato, avocado, and chipotle aioli on Harvest Moon marble rye.
Burgers
***All of our fryers are 100% Beef Tallow for a deeper, richer flavor***
+$3: Mashed Potatoes, Sweet Potato Tots, Sautéed Brussels Sprouts
+$5: Caesar Salad, Lodge Salad, Basic Salad, Mac & Cheese, Red Chili
Burger grilled to order and topped with American cheese, Lodge sauce, shredded lettuce, tomato, stout caramelized onion, and dill pickle on a locally sourced Harvest Moon brioche bun.
Burger grilled to order and topped with applewood-smoked bleu cheese, stout-caramelized onions, marinated mushrooms, and garlic aioli on a locally sourced Harvest Moon brioche bun.
Grilled burger topped with bacon aioli, candied bacon and avocado on a Harvest Moon brioche bun.
Burger grilled to order topped with shredded lettuce, tomato, red onion, and dill pickle on a locally sourced Harvest Moon brioche bun. Cheese Choices: Swiss, Pepper Jack, American, Cheddar, Bleu Cheese, Feta
Each month, Lariat Lodge partners with the talented culinary students at Bear Creek High School through the ProStart Program, giving them the chance to showcase their creativity. This rotating burger is designed and crafted by future industry leaders, with support from the Colorado Restaurant Association and the National Restaurant Association Educational Foundation. Students also have the opportunity to complete internships with Lariat Lodge, gaining hands-on experience in the field.
Ask your server about this month’s student-crafted burger, created by one of these rising chefs!
Protein Substitutions: Beef Patty, Grilled Chicken, Veggie Burger +$3, Fried Chicken Breast +$2, Elk Patty +$5
Add On: Bacon $3, Roasted Anaheim $3, Red Chili $3, Stout Caramelized Onions $2, Marinated Mushrooms $2, Giardiniera $2, Avocado $2.5Roasted Red Pepper $2, Any Sauce $1
Locally sourced organic vegan Southwest black bean patty crafted by our friends at Cosmic Greens on a vegan bun from Harvest Moon. Topped with lettuce, tomato, red onion, avocado, and scratch-made vegan elote mayo.
Grilled burger seasoned with our Lariat Pub Rub topped with American cheese, Root Beer BBQ, Debbie’s pickles, shredded iceberg lettuce, tomato, crispy onions, bacon on a Harvest Moon brioche bun. Add pulled pork +2
Grilled burger seasoned with blackening spice and topped with garlic aioli, applewood-smoked bleu cheese, Shadow Mountain Stout-caramelized onions, and bacon on a Harvest Moon brioche bun.
Elk patty grilled to order and topped with imported Dutch Mill Dance red wax gouda cheese, raspberry preserves, and candied jalapenos on a locally sourced Harvest Moon onion bun
Burger grilled to order topped with jalapeno bacon cream cheese, chipotle aioli, candied jalapenos, shredded lettuce, tomato, and red onion on a locally sourced Harvest Moon brioche bun.
Each month, Lariat Lodge partners with the talented culinary students at Bear Creek High School through the ProStart Program, giving them the chance to showcase their creativity. This rotating burger is designed and crafted by future industry leaders, with support from the Colorado Restaurant Association and the National Restaurant Association Educational Foundation. Students also have the opportunity to complete internships with Lariat Lodge, gaining hands-on experience in the field.
Ask your server about this month’s student-crafted burger, created by one of these rising chefs!
Protein Substitutions: Beef Patty, Grilled Chicken, Veggie Burger +$3, Fried Chicken Breast +$2, Elk Patty +$5
Add On: Bacon $3, Roasted Anaheim $3, Red Chili $3, Stout Caramelized Onions $2, Marinated Mushrooms $2, Giardiniera $2, Avocado $2.5Roasted Red Pepper $2, Any Sauce $1
Entrees
Two pieces of beer battered pollock served with a touch of house slaw, lemon, and tartar sauce. Make it a three piece for + $5.
Scratch made meatballs based on the owner’s mother’s Swedish meatball recipe. Served with mashed potatoes, lingonberry gravy, lingonberry preserves, pickled red onions, and sauteed shaved Brussels sprouts.
Crispy battered pork loin topped with cremini mushroom demi-glace. Served with mashed potatoes and sauteed shaved Brussels sprouts.
Cavatappi tossed in a creamy cheddar sauce. Topped with house-smoked pulled pork, crispy jalapeño, and choice of BBQ sauce.
BBQ Sauces: Carolina Mustard, Alabama White, Root Beer BBQ.
Slow-roasted half chicken topped with lemon herb pan sauce. Served with mashed potatoes and sautéed shaved Brussels sprouts. Available after 4pm.
Penne pasta tossed with a creamy white wine mushroom sauce featuring locally sourced seasonal mushrooms. Topped with smoked paprika flakes and scallions. Garnished with pea tendrils and rainbow radish micro greens from our friends at Cosmic Greens. * Add grilled chicken breast +$8
Kiddos
***All of our fryers are 100% Beef Tallow for a deeper, richer flavor***
Sides: French Fries, Salt & Vinegar Chips, Apple Sauce, +$2 Sweet Potato Tots
Desserts
House-made cake donut, fried in beef tallow and topped with scratch-made bourbon caramel and crisp bacon.
1 slice of good ol’ fashioned carrot cake made in house.
